Grill the Small Stuff

by in Food Network Magazine, July 17th, 2012

Grill Grate
Hot tips from Food Network Kitchens’ Katherine Alford:

Use a metal cooling rack to keep small or thin foods like shrimp and asparagus from falling through the grates. Just place the rack upside down on the grill so it lies flat, positioning it so the wires are perpendicular to the grates. The grill’s heat may discolor or weaken the rack over time, so use a sturdy one.

(Photograph by Ben Goldstein/Studio D.)

Cooking With Corn — Meatless Monday

by in Recipes, July 16th, 2012


“Knee-high by the Fourth of July.” That’s the saying farmers go by when they’re judging the success of their corn crops. Well July Fourth has come and gone, which means it’s high time to enjoy the fruits of the farmers’ labor.

Though nothing is better than picking up a sweet corncob and chomping into as the warm butter drips down your chin, there are other ways to cook and enjoy this summertime classic. Pair corn off the cob with in-season ingredients and let it shine among other fresh, simple flavors. Check out three of Food Network’s favorite corn-based recipes below, then tell us your favorite way to enjoy corn.   

Food Network Magazine’s summer-fresh pasta of Pappardelle With Corn (pictured above) is a light but satisfying dinner that’s easy enough to make on a weeknight. To prepare the sauce, sauté sweet grape tomatoes with butter, garlic and tender corn kernels, then toss with pappardelle noodles — long, flat, wide ribbon-shaped pasta — and add fragrant scallions, nutty Parmesan cheese and basil. The recipe calls for chicken broth, but you can substitute vegetable in order to maintain a meatless meal.

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5 Ways to Eat Healthier At Work

by in Uncategorized, July 16th, 2012

eat at work Having a hectic day? Don’t let your healthy eating habits slip through the cracks. Follow these 5 tips to make sure you stay on track while you’re at work.

#1: Eat Breakfast
I can’t stress the importance of a healthy breakfast to help you...

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3 Days to Open: Sticky’s Finger Joint

by in Shows, July 15th, 2012

3 days to open sticky's
Bobby Flay is no stranger to opening restaurants. He knows the trials, tribulations and stresses that go into a start-up. He also knows the equation for success and now he wants to pay it forward on his new show, 3 Days to Open.  When he arrived at Sticky’s Finger Joint in New York City — just days before it was set to open — it seemed like he was going to be their only chance for survival. With no recipes, decor, knowledge of food or leadership, Bobby set out to help Paul, Jonathan, Tommy and Stephanie open their clever chicken finger restaurant.

Paul, the visionary behind this concept, was undoubtedly all over the place, and his team needed him to organize his thoughts and delegate responsibilities. Nothing is ever that easy, though. With the help of Bobby Flay and some much-needed equipment, the team pulled off an opening better than anyone could have imagined.

But was opening night their closing night? We checked in with Paul at Sticky’s to see how things are going a few months after their visit from Bobby. Click play on the video below for a 3 Days to Open update.

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Why We Love Ice Cream

by in Uncategorized, July 15th, 2012

pineapple with ice cream Happy National Ice Cream Day! As a former scooper and life long ice cream-aholic, I consider myself somewhat of an aficionado. Even though my career is all about nutrition, I know there are many reasons to love this creamy cold confection.

Ice Crea...

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Fruit Cobbler 5 Ways

by in Recipes, July 14th, 2012


This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and the star of this weekend’s spread is a selection of sweet fruit cobblers.

Light, warm and oozing with fresh flavor, cobblers are like pie’s younger sibling — they boast a tender fruit center and buttery pastry topping, but they’re far quicker and easier to prepare, as they don’t depend on the rolling of finicky dough. In fact, most cobbler toppings are made by simply dropping a crumbly flour-butter mixture atop the filling. Though you can make cobblers with whatever fruit is your favorite, we’re particularly excited about summertime varieties that celebrate the best tastes of the season. Check out Food Network’s top five fruit cobblers below, each a winning addition to your weekend cookout menu.

5. Mixed Berry Cobbler – A bit of orange zest helps to brighten the flavors of the berries without adding an overly citrus taste.

4. Blueberry and Nectarine Cobbler – Food Network Kitchens mixes in a dash of instant tapioca to its filling to offset the juice of ripe berries and prevent a soggy dessert.

Get the top three recipes

The Versatile Coconut

by in Uncategorized, July 14th, 2012

coconut
For many people, coconuts conjure up an image of a tropical island vacation but this versatile fruit has far more benefits and applications than flavoring  a piña coladas. Coconuts have been studied for their antimicrobial, antiviral and immune bo...

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